Single Malt

Single Malt Whiskey is the next innovative expression to excite from Maíz Nation. It is made with only three ingredients (barley, yeast, and water) and was milled, fermented, distilled, and bottled under one roof at the SolCraft distillery with 100% solar power. This careful, additive-free process is the signature that distinguishes a truly great whiskey.

Maíz Nation is proud to offer you Mexico’s first Single Malt Whiskey – distilled in small batches, using handcrafted copper pot stills, then aged in new, deep-charred American oak barrels.

MAESTRO DESTILADOR – Jonathan Barbieri

MASHBILL – 100% malted 2-row barley

DISTILLERY – SolCraft, San Agustín Etla, Oaxaca. Elevation 5,446 feet.

CRUSH – Austrian stone mill, finely ground

WATER SOURCE – Mountain spring water for mashing and fermenting

MASHING – 700L stainless steel tuns

COLD FERMENTATION – 5-6 days in 500L stainless steel vats, low pH sour mash and proprietary yeast

DISTILLATION – Solar-powered copper alembics: first pass 600L / second pass 350L

BARRELS – 200L American oak, deep charr No. 4

AGE – Varies by batch

ABV – Varies by batch

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Production Process

Mashbill

Maíz Nation Single Malt is 100% malted 2-row barley from Puebla.

Crush

This Austrian stone mill is often used to make flour for bread making. It is operated by an electric motor that is powered by solar energy. The grains are finely ground before mashing.

Mash

The stainless steel tuns have a 900L capacity and are filled to 700L.

Fermentation

Fermentation occurs in 500L stainless steel and takes 5-6 days at 18 degrees celsius. Proprietary yeast and backset are used, with a pH starting at 4 and dropping to 3.3.

Distillation

Distillation occurs twice. First in one of two 600L copper alembics, and then in a 350L copper alembic. Distillation is powered by 100% solar power!

Aging

Maíz Nation Whiskey is aged at the SolCraft Distillery in the mountains of Oaxaca where they experience warm days and cool nights. The barrels are made with high quality white American oak and are charred to No.4. The amount of time spent in barrel varies by batch.